A delicious fruit salad served with a thickened fruit juice dressing.
| 1/2 |
|
cup sugar |
| 2 |
|
tablespoons cornstarch |
| 3/4 |
|
cup reserved fruit juices |
| 1 |
|
teaspoon lemon juice |
| 1 |
|
cup seedless green grapes |
| 1 |
|
cup seedless red grapes |
| 1 |
|
(20-ounce) can pineapple chunks, drained, reserve juice |
| 1 |
|
(11-ounce) can mandarin orange segments, drained, reserve juice |
| 2 |
|
medium bananas, sliced 1/2-inch |
Stir together sugar and cornstarch in 1-quart saucepan. Gradually stir in fruit juice. Cook over medium heat, stirring occasionally, until dressing thickens and comes to a boil (3 to 6 minutes). Boil 1 minute. Remove from heat; stir in lemon juice. Let stand 5 minutes.
Place fruit in large bowl. Pour dressing over fruit; toss to coat. Cover; refrigerate at least 1 hour.
